Potato Chip Rice Krispie Treats
This childhood favorite just got a major upgrade! Potato chip rice krispie treats add kettle-cooked potato chips to the classic gooey cereal treat for a sweet, salty, and crunchy indulgence.
Servings 12
Ingredients
- ½ cup salted butter
- 2 packages mini marshmallows 10 ounces each, divided use
- 1 teaspoon pure vanilla extract
- 6 cups Rice Krispies cereal
- 1 bag salted kettle chips 8 ounces, crushed into small pieces (I used Cape Cod brand)
Instructions
- Line (1) 9x13-inch baking pan with parchment paper or foil. Grease the pan with butter or nonstick cooking spray.
- In a large pan, melt butter over low heat. Set aside 2 cups of marshmallows. Add the rest of the marshmallows to the pan and stir until completely melted. Remove the pan from the heat. Stir in the vanilla and mix until incorporated.
- Gradually add Rice Krispies cereal and kettle chips; stirring until well coated. Fold in the reserved 2 cups of marshmallows until thoroughly incorporated.
- Using a buttered spatula or clean hands to gently press the mixture into the prepared pan. Don’t push too firmly or you’ll lose a bit of the ooey-gooey factor that we’re looking for. Cool completely at room temperature.
Notes
These treats will keep for about a week in an airtight container at room temperature. Because we were careful not to pack the mixture into the pan too tightly, they will stay nice and soft for several days.